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| Blueberry
Buckle... 1/2 cup shortening 1 cup sugar, divided 1 egg, beaten 2 1/2 cups all-purpose flour, divided 2 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 cups fresh or frozen blueberries 2 tsp. lemon juice 1/2 tsp. ground cinnamon 1/4 cup butter or margarine In a mixing bowl, cream shortening well and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternating with the milk. Spread into a greased 9 inch square baking pan or a greased 9 inch cake pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350 degrees for 60-65 minutes. Yield 9-12 servings. |